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Phone 054.jpg
- anylizer
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- Album: Too much pellicle?
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Water stuffer questions....
thanks guys... I found the specs for o-rings & grooves. Need to find a smoother pipe, I guess!- anylizer
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
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Water stuffer questions....
So I decided to build a water stuffer after reading about them on here. I have the 4" PVC, and the necessary ends to build it, along with multiple size horns for stuffing. I noticed that the inside of the PVC is not remotely close to being consistent in diameter ( very wavy). So my question...- anylizer
- Thread
- Replies: 3
- Forum: Slicers, Grinders, Tools, Equipment
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used smoker, 1st time smoking spare ribs.......help
Newb.... welcome! Here's my .02 I'm sure others will be along to help. First, search out ribs, & 3-2-1 method on here... it works great! On the shine in the water pan, I would think that being "alcohol" it would evaporate rather quickly. water & apple juice might be a better option!- anylizer
- Post #2
- Forum: General Discussion
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Started to build my first smoker!
If you are going to use propane, the burner might need to be outside the box for the AMNPS to work. If the burner is inside, it might consume all the oxygen, not leaving enough for the AMNPS to burn. I would contact Todd and get his opinion though... after all he is " The Man"!- anylizer
- Post #20
- Forum: Smoke Houses
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My smokin'/cookin' weekend...
The butt turned out "OK"...I've done better ones. Just picked up the "Smoke Hollow 44" so I'm still kinda learning it. I don't think the smoker had anything to do with the butt taking so long, but I sure am glad I decided to do it on Sat. instead of waiting until Sun. Temps were nice and stable...- anylizer
- Post #6
- Forum: General Discussion
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Phone 055.jpg
- anylizer
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- Album: My smokin'/cookin' weekend...
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My smokin'/cookin' weekend...
Oh... and dry cure prepped 10 lbs of belly for my first run at BACON!!!- anylizer
- Post #3
- Forum: General Discussion
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My smokin'/cookin' weekend...
Then I ground & seasoned 10 lbs. of meat for snack sticks for gifts... 70/30 beef & pork... then brined & smoked 10 lbs of Salmon..... ... waiting on the pecille to form.. then I prepped 9 lbs of garlic for smoking.... managed to get 2 of the 9 lbs smoked & canned.... but I for got the...- anylizer
- Post #2
- Forum: General Discussion
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Phone 054.jpg
- anylizer
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- Album: My smokin'/cookin' weekend...
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Phone 052.jpg
- anylizer
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- Album: My smokin'/cookin' weekend...
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Phone 057.jpg
- anylizer
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- Album: My smokin'/cookin' weekend...
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My smokin'/cookin' weekend...
- anylizer
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My smokin'/cookin' weekend...
So the wife decided I should smoke a butt for her potluck at work, and while I was using up the kitchen, I was working on the x-mas gifts for friends & family. I think it was an 8 lb. bone in... that sucker took 18 hrs. with the last 2 being in the oven, 'cause I just couldn't keep my eyes...- anylizer
- Thread
- Replies: 6
- Forum: General Discussion
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Phone 051.jpg
- anylizer
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- Album: My smokin'/cookin' weekend...
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Phone 053.jpg
- anylizer
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- Album: My smokin'/cookin' weekend...
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how do I tell if the rind is still on my belly
thanks guys.... the obviuos knife cuts (alond the one edge) were me trying to figure out what I had. after combining all the test methods here, i decided they are skinless! These will be my first run at bacon, so I'll keep you posted as to how it goes! Thanks Tim -
how do I tell if the rind is still on my belly
Here are pictures of what I purchased locally. -
Elko-20121216-00227.jpg
- anylizer
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- Album: how do I tell if the rind is still on my belly
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Elko-20121216-00226.jpg
- anylizer
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- Album: how do I tell if the rind is still on my belly
